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Stuffed Cabbage

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Course: Entree
Ingredients Method

Ingredients
  

  • 8 large cabbage leaves washed
  • 1/4 cup leak finely chopped
  • 1 teaspoon fresh ginger grated, or 1 pinch of dried ginger
  • 1/2 pound ground lean beef
  • 2 garlic cloves minced
  • 1 egg lightly beaten
  • 2 cups no-salt-added beef broth
  • 8 toothpicks
  • 2 tablespoons fresh parsley chopped

Method
 

  1. In a large pot, cook the cabbage leaves in boiling water until soft enough to be used as wrapping.
  2. Gently remove the cabbage from the hot water with a slotted spoon, refresh in cold water, and pat dry.
  3. In a medium skillet, saute the leek, ginger, beef, and garlic until the beef is cooked through.
  4. Add the egg to the meat and mix thoroughly to form the filling.
  5. Spoon the filling onto each cabbage leaf; fold and roll the leave over the filling tightly and secure with a toothpick.
  6. Arrange the cabbage rolls in the skillet; pour in the broth and let simmer for 20 minutes.
  7. Sprinkle with parsley and serve.